Black tea: bold, malty, and built to last.
Black tea is the fully oxidized end of the tea spectrum. It’s the type most people already know, even if they don’t know it by name. Structured and dark, it holds up to milk or stands fine on its own.
Withered, rolled, oxidized, dried, sorted.
Every tea type starts on the same plant, Camellia sinensis. What separates black tea from green or white is how far it’s allowed to oxidize before the leaf gets dried. Black tea goes all the way: the leaves are exposed to oxygen until they turn fully dark, which is what builds its deeper, maltier flavor and pushes its caffeine higher than lighter tea styles. Caffeine still varies by blend and steep time, but as a category, black tea runs on the high end.
Withered
Fresh leaves are spread out to lose moisture and go soft and pliable, so they can be rolled without breaking apart.
Rolled
Rolling breaks down the leaf’s structure and ruptures its cell walls, which starts releasing the natural compounds oxidation needs.
Oxidized
The leaves rest and darken as they react with oxygen. Full oxidation is what separates black tea from green, white, and oolong.
Dried
Heat stops the oxidation right where it needs to stop, locking in the dark color and deep, malty character.
Sorted & graded
Dried leaves are sorted by size, from whole leaf down to smaller broken grades, which affects how fast a cup steeps.
One plant, grown a world apart.
Tea comes from a single plant, Camellia sinensis, native to China. Black tea’s fully oxidized style later took root in India and Sri Lanka, and those regions are still where most of the black tea in your cup comes from today. Our own blends are Fair Trade sourced from two of them.
Kumaon, India
A northern Indian region producing a lighter, structured, quietly floral black tea. The base of our Kumaon Black, Kumaon Let’s Go, and John’s Big Black Chai.
Assam, India
Lowland, humid growing region known for rich body and deep malt. The Assam half of our English Breakfast.
Ceylon, Sri Lanka
Higher-elevation leaf with a brighter lift and cleaner finish. The Ceylon half of our English Breakfast.
Water this hot, for this long.
Black tea can take heat that would scorch a green or white tea. Use 1 teaspoon per 8 oz of water, near boiling. A shorter steep pulls more brightness, a longer one pulls more strength.
Hot
Heat water to 200–210°F and steep for 3–5 minutes. Chai blends like John’s Big Black Chai and Kumaon, Let’s Go can go 4–5 minutes to let the spices open up, and steep straight or simmered into a latte.
Iced & cold steep
For iced: steep 2 teaspoons in 8 oz hot water for 3–5 minutes, then pour over ice. For cold steep: add ½ ounce of tea (about 4 tablespoons) per 64 oz of cold water and refrigerate for 8–12 hours.
Four ways to steep it bold.
John’s Big Black Chai
Our take on a traditional chai, built on a rich Kumaon Black tea base from India. Deep, malty, and subtly floral, this tea brings structure before the spices even enter the room. This tea blend contains high caffeine and is great for waking up and getting moving.
Kumaon, Let’s Go
Starts with Fair Trade Kumaon Black tea from India: structured, malty, and steady. Cinnamon, ginger, and galangal bring warmth without softening the edge, turmeric lays the foundation, and black pepper sharpens it. This tea blend contains high caffeine and is great for staying clear and focused.
English Breakfast
A classic black tea blend of Fair Trade Assam and Ceylon. Bold, malty, and structured, it delivers the kind of strength that holds up to milk, or stands confidently on its own. This tea blend contains high caffeine and is great for staying clear and focused.
Kumaon Black
Grown in the Kumaon region of northern India, this Fair Trade black tea is structured, floral, and quietly complex. Lighter than many breakfast-style blacks, it carries natural malt, soft vegetal notes, and a refined finish. This tea blend contains high caffeine and is great for staying clear and focused.
Go deeper on black tea.
Tea Term Tuesday: Let’s Chat About OxidationThe process that makes black tea black.
Tea Term Tuesday: The Buzz About Caffeine in TeaWhat actually determines how much caffeine ends up in your cup.
Which Tea Helps You Focus (Without Burning Out)?Where black tea fits into a focus routine.
Introducing John’s Big Black ChaiThe story behind our black chai blend.
Explore the rest of the tea spectrum in our Tea Type Guide.
Steep something bold.
Four black tea blends, two straight, two spiced. All built with the same structure.